Cafe: Bean Shot Coffee, UK – Three & Barista Coffee Supplier
Title: Head Trainer, Roaster and Barista
My coffee: The Bella, what else!?
My equipment: Rocket Espresso R8V, K30, EK43 and Compak R120.
Most overused ingredient: Milk!
Favorite coffee destination: Kenya.
Favorite coffee gadget: Ohaus Navigator Scales, there’s nothing like accuracy!
Q: Why did you become a barista?
I tasted an incredible Ethiopian filter coffee many years ago and wanted to know more. The learning still hasn’t stopped 10 years later.
Q: What’s the best part of the job? Which part is the worst?
The best part is getting to the end of a busy shift and having the satisfaction of completing a successful day. The worst is the constant cleaning… of everything!
Q: What makes a regular cup of coffee amazing?
The presentation of the coffee. You eat with your eyes first, so it needs to look the part. Also, the atmosphere where you drink it needs to be right. A perfect espresso must be made really well and made with passion. ou can sense the passion from a barista – if it isn’t there, it isn’t going to be in the cup either.
Q: How much coffee do you drink in a day?
Not much, to be honest. A flat white or filter to start the day, and an espresso at lunchtime. If I’m working on recipes for new coffees, that’s a different story. Then, it can be tasting 20+ coffees – one after the other.
Q: What do you do for fun?
I go for coffee and play tennis.
Q: How do you deal with really annoying customers?
Make the drink as best you can, if they are still unhappy there is nothing more you can do.
Q: If you weren’t a barista, what would you like to be?
Are there other jobs?
Q: What’s your favorite treat to have with your coffee?
Another coffee, or a salted caramel shortbread.